Here’s a classic, comforting Shepherd’s Pie recipe (traditional version made with lamb — if using beef, it’s technically Cottage Pie).
Ingredients (Serves 4–6)
Meat Filling
- 1 lb ground lamb (or ground beef)
- 1 small onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ cup beef broth
- Salt & black pepper
- 1 tbsp olive oil
Mashed Potato Topping
- 2 lbs potatoes, peeled & chopped
- 4 tbsp butter
- ½ cup milk (or cream)
- Salt
- ½ cup shredded cheddar (optional, for golden top)
Instructions
1. Make the Mashed Potatoes
Boil potatoes in salted water until fork-tender (about 15 minutes).
Drain, then mash with butter, milk, and salt until smooth. Set aside.
2. Cook the Filling
Preheat oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat.
Add onion and carrots; cook 5 minutes until softened.
Add garlic and cook 30 seconds.
Add ground lamb. Cook until browned, breaking it up as it cooks. Drain excess fat if needed.
Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
Pour in beef broth and simmer 5–7 minutes until slightly thickened.
Stir in peas.
3. Assemble
Spread meat mixture evenly in a baking dish.
Top with mashed potatoes, smoothing with a spoon or spatula.
Use a fork to create texture on top (helps browning).
Sprinkle with cheddar if using.
4. Bake
Bake 20–25 minutes until hot and golden on top.
Broil 2–3 minutes at the end for extra browning if desired.
Let rest 5–10 minutes before serving.
Optional Twists
- Add corn for extra sweetness
- Mix a little sour cream into mashed potatoes
- Add a splash of red wine to the meat while simmering
- Use sweet potatoes for a twist
Hearty, cozy, and perfect for leftovers.
If you’d like, I can also give you a make-ahead or freezer-friendly version.
